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Bring the water to the boil with the
Using electric beaters, whip the butter with the extra sugar until creamy. Whip the eggs in one by one, then add the lemon rind, brandy, vanilla and nutmeg, whisking in to blend. Add the flour, baking powder and a pinch of salt, whisking until smooth. Fold in the cooled radicchio. Scrape the mixture into the prepared tin and
For the icing, melt the chocolate in a bain marie. When it has cooled a little and begun to thicken spread it thickly over the top of the cake.
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